1 1/4 cups of all-purpose flour
1 cup of shredded coconut
2/3 of a cup of soft, brown sugar
1 tsp of baking powder
2 tsp of cinnamon
1 tsp of ground ginger
1 tsp of nutmeg
1/4 of a tsp of ground clove
1/2 an apple diced small and 1/2 an apple sliced thinly
2 tbsp of chia seeds in 2 tbsp of water
1 cup of puréed pumpkin
1 cup of coconut milk
1 tbsp of honey or other liquid sweetener
1 tsp of cinnamon
1 tsp of lemon juice
Pre-heat the oven to 350 degrees F. Yields approximately 9 muffins.
Combine all of dry ingredients in a bowl. Soak the chia seeds in the same amount of water for approximately 3 minutes. This will be your egg substitute. Combine all of the wet ingredients in a separate bowl, then mix into the dry ingredients.
Grease a regular sized muffin tray. Add 1 table-spoon of mixture to each muffin and top with a slice of thinly cut apple. Bake for 20-25 minutes or until golden brown. A skewer should come out clean. The muffins are very moist, so don’t be alarmed when you get them out of the tin and they feel very soft. Allow to cool. Once cooled push a skewer into each muffin 5 or six times, making small holes in the surface. This will be where the glaze drips in. Heat the honey cinnamon glaze until liquified and spoon onto each muffin. Yum!